50 Back-to-School Lunchbox Ideas (Part 2)

Continuing our selection of daily lunches for children in the style of bento lunch boxes.

How to Cook - 50 School Lunchbox Ideas (Part 2)

The first part of the collection: 50 School Lunch Box Ideas

26. Milk balls with syrup

Prepare the baked goods and a dipping sauce, such as diluted maple syrup.

Milk balls in rose syrup

Create a dessert menu and fill your lunch box with, for example, pineapple, banana, blueberries, pomegranate, sugar snap peas, pink tomato, and some bunny cookies.

27. Cheddar and Apple Sandwich

Slice apple and smoked cheddar cheese, assemble the sandwich, drizzle with honey, and sprinkle with pumpkin seeds.

Muesli bars

Additionally: muesli bars, carrot and cucumber strips, red cabbage sprouts, pomegranate and mandarin slices, rabbit crackers.

28. Quinoa Salad and Lavash Pizza

Grill bell peppers and mozzarella on a naan (lavash) flatbread spread with tomato sauce.

Naan flatbread

Make a salad with whole grains or cereals (quinoa, whole wheat, pearl barley, or bulgur). Add bell peppers, red radishes, beans, and green onions. Dress with olive oil.

Additionally: porous chocolate, grapes, nori seaweed.

29. Gluten-free pasta

Boil the black bean flour pasta, season with olive oil and lemon juice.

Merengues "Ghosts" (themed sweet)
Thanksgiving Turkey Cake

AdditionallyApple and raspberry. You can cut a bell pepper into a pumpkin shape, and give the tangerine the same shape, attaching a stem. Decorate the cookies Halloween-themed – with a chocolate spider.

30. Quinoa and Sweet Potato Fritters

In a medium bowl, combine the grated sweet potato, flour, and egg. In another bowl, combine the quinoa, leeks, baking powder, flour, and egg. Fry the fritters in a skillet.

Meringue with almonds and cinnamon
Fritters with syrup (option)

Additionally: cherry tomatoes, fancy sliced carrots and cucumber; orange and strawberry; meringue with almonds and cinnamon.

31. Red Bean Pancakes and Apple Salad

Make an apple salad with kale and dried apricots; drizzle with lemon juice and sprinkle with pumpkin seeds.

Grind the beans into a paste. Make pancakes and spread the resulting spread on them.

Pancakes

Additionally: carrots, strawberries, marmalade in sugar coating.

32. Lima Bean and Tofu Flatbreads

Make buckwheat and wheat flatbreads. Make a lima bean dipping sauce.

Lima Bean Sauce

Additionally: marinated tofu, apple sprinkled apple seasoning, sugar-coated marmalade. And also sliced vegetables: carrots, cucumber, green peas, red cabbage.

33. Muesli with yogurt

For breakfast, make oatmeal muesli with goji berries, dates, dried cherries, and peanuts. Pour natural yogurt into a separate container.

Additionally: grapes, blackberries and raspberries; carrots and cucumber; porous chocolate.

34. Dumplings with shrimp and tofu

Prepare steamed shrimp dumplings (Dumplings with shrimp
and ponzu sauce).

Distribute the following ingredients into the lunch box sections.: fried tofu, bell peppers and sugar snap peas, buns, complement with exotic fruits (mango and pitahaya).

35. Tuna sandwich

Take some brown sandwich bread and trim off the excess to create a flower shape. Toss the tuna, canned in oil, with olives and parsley. Make a sandwich.

Additionally: unsweetened muffin, green beans with carrots, raspberries and strawberries, jelly bears.

Polenta with roasted bell peppers and beans

36. Polenta with roasted sweet peppers and beans

Prepare polentaBring 4 cups of water to a boil in a saucepan, add 1 cup of cornmeal, and cook, stirring, until all the liquid is absorbed, about 20 minutes. Form into a roll and freeze; cut the polenta into discs and fry until golden brown.

Fry the vegetables: bell pepper, carrots, corn, lima beans. Sprinkle with watercress sprouts (Fried vegetables).

Buckwheat flour muffin

AdditionallyBuckwheat muffin, jelly marmalade. And also fruits: mango, tangerine, blueberries, strawberries.

37. Falafel and corn salad

Place in a food processor bowl lima beans, chickpeas, 4 tablespoons flour, egg, and parsley; beat intermittently until smooth. Form the mixture into balls and roll in flour; shape into squares. Pour 0.5 cm of oil into a cast-iron skillet. Fry the falafel for a couple of minutes on each side.

For the saladCombine baby corn, carrots, tomatoes, cucumbers, avocados, and hearts of palm. Drizzle with lemon juice and sprinkle with parsley.

Additionally: blueberries and raspberries, flaxseed crackers, bon pari lollipops.

38. Chicken kebab with salad

Place the chicken breasts on wooden skewers and grill until golden brown.

Homemade fruit pastilles

For the salad: Combine bell pepper, spinach leaves and amaranth sprouts.

Additionally: cherries and strawberries; star-shaped polenta; pastille made from natural fruit puree.

39. Salad with tomatoes and cheese ravioli

Toss store-bought cheese-filled ravioli with cherry tomatoes, basil, Parmesan, and olive oil.

Fruit pastilles

Additionally: carrots and edamame soybeans, mandarin slices and strawberries, porous chocolate, marshmallow made from natural fruit puree.

40. Vegetable rolls with wild rice

Soak wild rice overnight, then cook. Wrap it in thinly sliced carrots, cucumber, and smoked tofu.

Additionally: buckwheat muffin, edamame soybeans, kiwi and raspberries, fruit marshmallow.

41. Pumpkin and pear waffles

Make butternut squash and pear waffles.

Additionally: sugar snap peas in pods, cherry tomatoes, grapes and raspberries, natural fruit marmalade.

Rice noodles stir-fried with tofu and broccoli

42. Stir-fried rice noodles with tofu and broccoli

Stir-fry rice noodles, tofu, broccoli, carrots, snow peas and corn.

Additionally: mango and strawberry, nori seaweed in batter, muesli in the form of energy balls.

43. Vegetable pancakes

Make quinoa and cauliflower patties. Serve with a dipping sauce made from natural yogurt and lemon juice.

Slice cherry tomatoes and mozzarella into a Caprese salad appetizer.

Indian Spinach and Chickpea Fritters

Additionally: strawberries and blackberries, chocolate cake with cream cheese frosting, chocolate-covered hazelnuts.

44. Tuna salad on a flatbread with bean sauce

Take a tortilla and spread it with a mixture of tuna, carrot, and parsley; roll it into a tube and cut into pieces. Serve with lima bean dipping sauce.

Additionally: mango and raspberry, carrot and cucumber, nori seaweed in batter, corn crackers.

45. Lentil soup and cabbage rolls

Prepare cabbage rolls with grape leaves (Dolmades).

Make lentil soup. Also, cut chickpea flour flatbread (cecina) into pieces. Serve with a yogurt sauce with horseradish and lemon juice for dipping the flatbread and cabbage rolls.

Additionally: lemon wedges and mint, chocolate-covered wafers, exotic fruits (rambutan, physalis berries).

46. Mozzarella sandwich and roasted vegetables

Make the pesto sauce, omitting the nuts. Top toasted baguette slices with mozzarella, pesto, and roasted carrots, and sprinkle with watercress sprouts.

Fry cooked black beans with tofu, mushrooms, and carrots.

Additionally: mushrooms, peaches and pomegranate, glazed seeds.

47. Mozzarella sandwich and chickpea salad

Spread pesto sauce on baguette slices, top with mozzarella, lecho peppers, and olives; drizzle with olive oil and sprinkle with sprouted watercress.

Prepare a salad with chickpeas, cucumber, bell pepper, and parsley; dress with vinaigrette dressing.

Additionally: blackberry and raspberry, cake with added seeds, natural fruit marmalade.

48. Pancakes and fruit smoothie

Make pancakes with apple or banana; add a sauce such as diluted maple syrup.

Make a fruit and berry smoothie using a blender.

Additionally: sweet pepper, mango and grape, flaxseed crackers, glazed raisins.

49. Asparagus and Goat Cheese Wraps

Take a whole-grain flatbread, top it with goat cheese, asparagus, and watercress sprouts; wrap and pack. Serve with a paprika-flavored yogurt sauce for dipping.

Baked asparagus

Make a muffin with whole-wheat flour and seeds. Top it with a yogurt sauce with Meyer lemon juice.

Additionally: cucumbers, bell peppers and carrots; kiwi and plumcot (a hybrid of plum and apricot).

50. Quinoa Couscous and Bean Salad

Bring 4 cups of water to a boil in a saucepan, add 2 cups of couscous, and cook until the liquid is absorbed. Stir in the cooked quinoa and corn.

Combine white cannellini beans and broccoli, season with lemon juice.